Price range: €6.00 through €15.00
Olive oil is an edible oil extracted from olives, i.e. the fruits of the olive tree (Olea europaea). In the virgin type, it is obtained from the mechanical pressing of the olives.
Extra virgin olive oil extracted and obtained from the mechanical pressing of olives, characterized by a high content of monounsaturated fats.
| Weight | 1.5 kg |
|---|---|
| Appellation: | Olio Extravergine di oliva (100% italiano) |
| Production Area: | Località Fungano (San Gimignano) |
| Kind of olives: | Frantoio 40%, Moraiolo 10%, Leccino 50% |
| Soil typology: | Yellow sand, clay mixed with cobblestone |
| Altitude: | 270 mt Asl |
| Microclimate: | Typical mediterranean climate with rainfall in April, May and November; temperature between -5°C +37°C |
| Harvest: | November |
| Crushing: | Cold not filtrate pressing within two days from the harvest |
| Organoleptic features: | Intense green colour, fruity, agreeable taste with notes of artichoke |
| Quantity | 0,250 ml, 0,500 ml, 0,750 ml |
I’Morino is the estate blend from Tenuta La Vigna, just few bottles (2000/year) for this very pleasant blend of Sangiovese (50%) and Cabernet Sauvignon (50%).
Add to cartThe Vernaccia di San Gimignano is a white wine, produced in a small Tuscan area between Siena, Pisa and Florence, close with the San Gimignano territory, which is famous all around the word.
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Intense ruby red color, fresh scent with notes of red fruit, balanced to the palate, soft with pleasant fruity aftertaste. Excellent when paired with red meats and cheeses.
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The Vernaccia di San Gimignano is a white wine, produced in a small Tuscan area between Siena, Pisa and Florence, close with the San Gimignano territory, which is famous all around the word.
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The DOCG Chianti is without doubt a symbol of Tuscany in the world, it is produced in the area between the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena. These are the hilly areas with large terraces and valleys crossed by the rivers.
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Vionier
Toscana IGT
Grapes hand-picked between September 15th and 30th. After a soft pressing with separation of the skins, the must is fermented at a controlled temperature in stainless steel tanks.
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